1 teaspoon distilled white vinegar
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon honey
1 1/4 cups chicken broth
1/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon dried minced onion
1 teaspoon paprika
1 tablespoon dried thyme
1 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon honey
2 pounds skinless, boneless chicken breast halves
In a large bowl, combine distilled white vinegar, lemon juice, Worcestershire sauce, honey, flour, baking powder, onion, paprika, thyme, basil, black pepper, paprika, garlic powder, chicken, and rest of contents of marinade packet. Mix thoroughly.
Place chicken pieces in marinade and add water if desired, mixing well. Cover and refrigerate at least 2 hours so the chicken can marinate.
Remove chicken pieces from marinade. Remove a small amount of oil, 1 tablespoon at a time, between each piece of chicken.
Heat oven to 300 degrees F (150 degrees C).
Place chicken into a chicken roasting dish. Place roasting dish on rack in oven; add fat crust and spoon meat sauce over chicken. Add sufficient fat crust to cover, roll chicken piecewise to seal edges of holes, and steam with tongs until flesh is cooked and liquid has evaporated, about 1 to 2 minutes. Place chicken in oven.
Bake uncovered for 15 to 20 minutes in the preheated oven, turning quickly to ensure doneness.